Smoked Salmon Appetizers Recipe
- Prep
- 20 min
- Total
- 50 min
Ingredients
- 8 ozsmoked salmon slices (thinly sliced)
- 8 ozcream cheese (softened)
- 1lemon (zested and juiced)
- 2 tbspfresh dill (finely chopped)
- 1small red onion (finely diced)
- 1/4 cupcapers (drained)
- 1cucumber (thinly sliced)
- 1baguette (thinly sliced and toasted)
- —Sea salt and freshly ground black pepper (to taste)
Instructions
- 1
In a mixing bowl, combine the softened cream cheese, lemon zest, and fresh dill.
- 2
Season with a pinch of black pepper.
- 3
Mix until the ingredients are well incorporated, and the mixture is smooth and creamy.
- 4
Lay out a piece of plastic wrap on your work surface.
- 5
Place a slice of smoked salmon on the plastic wrap.
- 6
Spread a generous amount of the cream cheese mixture evenly over the salmon slice.
- 7
Roll the salmon into a tight cylinder, encasing the cream cheese.
- 8
Repeat this process with the remaining salmon slices.
- 9
Chill the rolls in the refrigerator for about 30 minutes to firm them up.
- 10
In a small bowl, combine the finely diced red onion and capers.
- 11
Toss with a splash of lemon juice and a pinch of sea salt.
- 12
Thinly slice the cucumber into rounds.
- 13
Preheat your oven to 350°F (175°C).
- 14
Arrange the baguette slices on a baking sheet and toast them until they are golden brown and crisp.
- 15
Remove the salmon rolls from the refrigerator.
- 16
Unwrap them from the plastic wrap and slice them into bite-sized pieces.
- 17
Top each toasted baguette slice with a cucumber round, a piece of salmon roll, and a spoonful of the red onion-caper mixture.
- 18
Garnish with a sprig of fresh dill.
- 19
Arrange the finished appetizers on a platter and serve immediately.